~ Appetisers ~
Murtabak ~ £3.50 ~
Malaysian Indian bread layered with minced beef lightly toasted on a griddle ~ the texture
is light and crisp
Madras Koli ~ £4.00 ~
Baked chicken pieces with pepper and served with iceberg and mango
~ Second Courses ~
Mysore Aadu ~ £6.25 ~
A ramekin of slow cooked lamb served with roti chanai segments and Malaysian coleslaw
Indian Mee Goreng ~ £6.75 ~
Stir fried Indian noodles cooked with chillies, chicken, prawns, spinach, cauliflower and beansprouts. Garnished with fried shallots and served with lime
~ Main Courses ~
Chettinad Koli ~
£10.25 ~
Crisp and spiced chicken served with biryani rice, a light kuruma, sautéed aubergines and
ladies fingers. A traditional Malaysian Indian dish originating from Tamil Nadu
Lamb Biryani ~ £12.75 ~
Spiced lamb pieces gently cooked with cashew nuts and screwpine leaves served with basmati
rice. Accompanied by aubergines, kuruma, yoghurt coleslaw, appalam and 'Acar' ~ a
cucumber, carrot and chilli pickle with shrimp paste
Captain's Curry ~ £11.75~
The notorious 'Captain's Curry' originates from Penang in the colonial days ~ this dish of
spicy chicken flavoured with coconut milk is served with roti chanai which is a feather
light crisp traditional Malay bread. Accompanied by fine green beans and beetroot
Pandri Perratal ~ £11.50 ~
Pan fried spicy pork in a uniquely blended rich sauce served with yoghurt rice, beetroot,
ladies fingers, coleslaw and appalam ~ an exquisite dish given the contrasting spicy pork
together with cool yoghurt rice.
(A discretionary ten
percent service charge will be added to the bill)
